BeerSmith Software > Tips

Tracking Split Batches


Making one large batch of wort and splitting it into smaller amounts to ferment is a great way to experiment and learn the effects of various ingredients, yeasts and methods.

BeerSmith is designed to record one whole batch through packaging and calculating a bunch of partial batch recipes can be cumbersome.

First, design the master batch recipe like you would any other. Then, create and add a yeast called something like "Split Batch" with 0% minimum and maximum attenuation. At the same time, create a fermentation schedule with the same name that is 0 days long.

The 0% attenuation yeast will leave the FG at the same (or very close to) the OG. Without a yeast, BeerSmith will assume some attenuation. The 0 day fermentation will also show that the whole batch didn't get fermented, but was split. In recipe reports, fields labeled "Fermentation" will now say "split Batch."

For the actual fermentations, create a new equipment profile called "Split Batch." with zero boil time and zero brewhouse losses. Now you can simply copy and scale the original recipe to the split volume.

From here, you just add the yeast and ingredients specific to the smaller batch. Everything else about this recipe is exactly what you'd expect. Fermentation profiles, yeast starter, carbonation are now specific to the small batch. I add the name and date of the main wort to notes for reference.

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